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Books in Food science and technology

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    • Smart Engineering Approaches to Food Safety and Shelf Life Extension

      • 1st Edition
      • May 1, 2026
      • Yogesh K. Ahlawat + 2 more
      • English
      • Paperback
        9 7 8 0 4 4 3 4 0 3 9 7 2
      • eBook
        9 7 8 0 4 4 3 4 0 3 9 8 9
      Smart Engineering Approaches to Food Safety and Shelf Life Extension: Safer and Fresher Foods provides solutions that have revolutionized the way we preserve and process food, ensuring its quality, safety, and sustainability. With a comprehensive exploration of cutting-edge technologies, methodologies, and applications, this book addresses the challenges of food preservation and processing in the 21st century. The book offers fresh insights and practical knowledge across various disciplines, with its emphasis on innovation, quality, safety, and sustainability. From novel preservation methods to advanced processing technologies, each chapter presents valuable insights into how engineering principles can be leveraged to enhance food safety, extend shelf life, and preserve nutritional quality. It includes high-pressure processing, pulsed electric fields, and novel packaging materials designed to minimize spoilage and contamination. Other important topics covered are: intelligent packaging systems, process optimization techniques, besides sustainable practices. Authored by leading experts in the fields of engineering and food science, this book uniquely integrates both disciplines to provide a comprehensive understanding of the latest advancements in food preservation and processing technology.

    • Single, Double, and Triple Starch Modifications

      • 1st Edition
      • May 1, 2026
      • Zebin Guo
      • English
      • Paperback
        9 7 8 0 4 4 3 3 6 3 2 4 5
      • eBook
        9 7 8 0 4 4 3 3 6 3 2 5 2
      Single, Double, and Triple Starch Modifications, a new volume in the Applications of Starches in Food and Packaging series, offers a comprehensive exploration of starch chemical modification technology. This volume presents the latest research developments and provides valuable insights into the application of starch production technologies across fields such as food, materials, and biomedicine. By systematically analyzing chemical modification methods and their impact on starch structure, digestibility, and physical or chemical properties, the book serves as a thorough reference for industry professionals, researchers, and students interested in understanding both fundamental and advanced aspects of starch processing technology.In addition to detailed summaries of modification techniques, the book compares current research trends and discusses both existing and emerging applications for modified starches. Edited by a globally diverse team of experts, it ensures readers gain a broad, international perspective on natural starch chemical modification. The text emphasizes the significance of technological advancements in enhancing starch properties and highlights the role of modified starch in driving innovation within various sectors. Overall, this resource stands out for its depth, clarity, and relevance to those seeking a holistic understanding of starch modifications and their practical impacts.

    • Exploring Health Benefits of Phenolic Compounds in Food By-Products and Functional Foods

      • 1st Edition
      • May 1, 2026
      • Abdur Rauf + 1 more
      • English
      • Paperback
        9 7 8 0 4 4 3 3 4 0 7 1 0
      • eBook
        9 7 8 0 4 4 3 3 4 0 7 2 7
      Exploring Health Benefits of Phenolic Compounds in Food By-Products and Functional Foods investigates the diverse sources of bioactive compounds found in various foods and their physiological effects on the human body. This comprehensive volume emphasizes the chemical structures that maximize nutritional benefits, offering insights into how different phenolic compounds can improve health and manage diseases. From fruits and vegetables to marine sources and microbial fermentation, this book highlights new developments in phenolic compounds and functional food research.The book also delves into the functional attributes of ingredients like mushrooms and pomegranates, exploring the potential of flavonoids and antibacterial agents in certain fruits and vegetables to promote healing and overall health. Chapter authors discuss the role of bioactive compounds in areas such as weight management, gut health, sports nutrition, cardiovascular health, and more.

    • Blue Biotechnology

      • 1st Edition
      • May 1, 2026
      • Marco F.L. Lemos + 1 more
      • English
      • Paperback
        9 7 8 0 4 4 3 3 3 0 8 4 1
      • eBook
        9 7 8 0 4 4 3 3 3 0 8 5 8
      Blue Biotechnology showcases the latest findings and technological advancements in the areas of marine biology, genomics, bioengineering, and bioinformatics. The field of marine biotechnology, which involves the use of marine organisms and resources for biotechnological applications, encompasses a wide range of disciplines and has important implications for sustainable development, marine conservation, and economic growth. By presenting the most up-to-date and groundbreaking work, this book helps audiences stay abreast of this rapidly evolving field and inspires researchers to push the boundaries of biotechnological advancements. Written by leading experts in the field, this book brings together diverse perspectives, identifies research gaps, and generates new ideas. Early chapters introduce the field of marine biotechnology, illustrate the breadth of marine diversity and resources, and discuss methods and techniques for marine bioprospecting. Central chapters systematically discuss biotechnological applications in aquaculture and agriculture, food and nutrition, industry, medicine, and environmental remediation. Final chapters turn to the future and discuss the field’s applications to marine conservation, climate change adaptation, energy transition, as well as trends in industry scale-up, policy, challenges, and opportunities. Blue Biotechnology highlights the potential of marine biotechnology to help policymakers, government agencies, and industry leaders make informed decisions and contribute to the development of policies that support responsible and sustainable use of marine resources, while also fostering economic growth and environmental stewardship. It is an indispensable resource for researchers, industry scientists, stakeholders, policymakers, government employees, and students alike.

    • Nutritional and Health Aspects of Food in Oceania

      • 1st Edition
      • May 1, 2026
      • Diana Bogueva + 1 more
      • English
      • Paperback
        9 7 8 0 4 4 3 2 3 5 2 7 6
      • eBook
        9 7 8 0 4 4 3 2 3 5 2 6 9
      Nutritional and Health Aspects of Food in Oceania provides an analysis of traditional and ethnic foods from Australia, New Zealand, Fiji, Papua New Guinea, Tonga, Hawaii, Samoa, Tuvalu, Solomon Islands, and New Caledonia. The book addresses the history of use, origin, composition, preparation, ingredient origin, nutritional aspects, and effects on health for various foods and food products in each of these countries. In addition, it presents both local and international regulations while also providing suggestions on how to harmonize these regulations to promote global availability of these foods.

    • Applications in Microwave Processing

      • 1st Edition
      • May 1, 2026
      • Olalere Olusegun Abayomi + 5 more
      • English
      • Paperback
        9 7 8 0 4 4 3 2 4 0 0 8 9
      • eBook
        9 7 8 0 4 4 3 2 4 0 0 9 6
      Applications in Microwave Processing: Expanding the Scope beyond Cooking, Benefits and Risks provides a comprehensive guide on the principles and recent interest in microwave technology, along with its cross-disciplinary applications. Divided into two sections, the first one discusses the foundation of the principle, emerging applications, and recent interest in microwave technology. The second section explores the cross-discipline applications of microwave technology in different fields, which include bioactive extraction, clinical thermo-therapy, polymer processing, catalytic pyrolysis, thermal sterilization, biopharmaceuticals, wastewater treatment, drying process, mineral processing, and in biological process.Overall, this title discusses the drawback of microwave assisted technology, scalability concerns and outlook. Edited by a team of experts in the field, this book is a great asset for all researchers, Industrial expert, Biotechnologist and all interested in optimal management and usage of microwaves.

    • Kefir

      • 1st Edition
      • April 1, 2026
      • Carlos Adam Conte Junior + 1 more
      • English
      • Paperback
        9 7 8 0 4 4 3 2 2 0 4 3 2
      • eBook
        9 7 8 0 4 4 3 2 2 0 4 2 5
      Kefir: Properties, Functionality, and Health Benefits covers the more practical side of kefir production, technology, and product development. It focuses on the scientifically demonstrated benefits of this beverage, especially antimicrobial and antioxidant effects, intestinal microbiota modulation, immune response modulation, and anticancer properties. Bioactive compounds responsible for these effects are also explored to provide a theoretical basis for developing new food and pharmaceutical formulations. In addition, the book covers kefir’s potential role in neurodegenerative disease prevention. Finally, the readers will find strategies for product diversification, quality control, and biotechnological applications.Kefir is a fermented milk beverage that is growing in popularity among both researchers and consumers for its proven and potential health benefits. Companies interested in developing new fermented beverage products will find this work of interest.

    • Starch Conjugates

      • 1st Edition
      • April 1, 2026
      • Aayushi Deepak Kadam + 1 more
      • English
      • Paperback
        9 7 8 0 4 4 3 2 7 5 8 6 9
      • eBook
        9 7 8 0 4 4 3 2 7 5 8 7 6
      Starch Conjugates: Properties and Applications a volume in the Applications of Starches in Food and Packaging Series, compiles the latest research findings, methodologies, and case studies of starch conjugates synthesis techniques and applications across different industries, such as Food, Agriculture, Pharmaceutical, and Biomedical Engineering. The book brings detailed analysis and practical insights into the synthesis, characterization, and utilization of starch conjugates, ultimately fostering innovation and an eco-friendly alternative to conventional materials, driving advancements in materials science and technology. Practical case studies and real-world examples offer practical guidance to researchers and industry professionals, aiding them in developing and implementing starch conjugate-based solutions. The book also serves as a problem-solving resource for those facing challenges in utilizing starch conjugates, offering strategies, best practices, and expert advice to overcome obstacles and optimize outcomes. With contributions from experts across various disciplines, the book provides an interdisciplinary perspective, fostering collaboration and knowledge exchange among researchers and professionals from different backgrounds.

    • Resource Evaluation and Deep Processing of Edible Insects

      • 1st Edition
      • April 1, 2026
      • Jun Wang + 2 more
      • English
      • Paperback
        9 7 8 0 4 4 3 3 3 9 2 5 7
      • eBook
        9 7 8 0 4 4 3 3 3 9 2 6 4
      Resource Evaluation and Deep Processing of Edible Insects presents the latest progress in the processing, analysis, and application of edible insect resources, mainly focusing on the resource evaluation and deep processing methods to retrieve valuable products from the constituents of the by-products of edible insects. The book combines discursive chapters that bring the latest in resource evaluation, with discussions on novel extraction techniques, biological approaches, microbial transformations, green chemistry and microfluidic technologies. It also covers analytical and biological systems, step-by-step and readily reproducible biological and chemical protocols for analyzing edible insect resources.Edible insect resources as raw materials for the food industry for sustainability are also outlined in this book. These techniques support the latest progress in cross-disciplinary research that integrates the different scales of biotechnological and biological complexity. Edited by a team of experts in the field, this book is an excellent resource for researchers with a background in biotechnology, biological and chemical engineering, agriculture, and food chemistry, and covers a broad range of topics in agriculture sustainability and food production.

    • Innovations in the Blue Economy

      • 1st Edition
      • April 1, 2026
      • José Carlos Magalhães Pires
      • English
      • Paperback
        9 7 8 0 4 4 3 3 3 4 9 2 4
      • eBook
        9 7 8 0 4 4 3 3 3 4 9 3 1
      Innovations in the Blue Economy: Sustainable Practices in Marine Macro- and Microalgae Cultivation offers a comprehensive examination of the technologies, advancements, and research driving sustainable seaweed and microalgae cultivation. The book serves as a key resource for understanding the strategies, challenges, and best practices in this rapidly expanding field. By combining insights from biology, ecology, engineering, and policy, it equips readers with the interdisciplinary knowledge needed to navigate the complexities of algal aquaculture. Whether you are a student, researcher, or industry professional, this book delivers the foundational and advanced concepts crucial for sustainable marine biomass production.Beyond its thorough exploration of cultivation methods, the book stands out for its case studies on large-scale initiatives, analysis of regulatory frameworks, and discussion of real-world obstacles facing industry growth. It presents innovative solutions to current challenges, identifies ongoing research needs, and emphasizes the environmental and economic impacts of integrating algae into the Blue Economy. Its international authorship ensures a global perspective, making the content accessible and relevant across regions and sectors.

Related subjects

Bakery products and baking technology

Beverages alcoholic and non alcoholic

Carbohydrates

Cereals and cereal products

Chemical analysis of food

Confectionary

Egg and egg products

Enzyme and fermentation technology

Fats and oils

Fish seafood and marine products

Flavour chemistry

Food additives

Food and health

Food biotechnology

Food chemistry

Food composition

Food contamination hygiene and toxicology

Food economics and statistics

Food engineering

Food marketing and management

Food microbiology

Food packaging

Food physics

Food policy

Food preservation methods and development

Food preservation packaging and storage

Food processing

Food processing equipment

Food processing technology

Food properties

Food safety

Food security

Food sensors and biosensors

Food sensory science

Food standards laws and regulations

Foods ingredients and additives

Fruits vegetables and nuts

Genetic engineering of foods novel foods

Gums gels and gelling agents

Herbs and spices

Macromolecule functionality

Meat poultry and game

Milk and dairy products

Nutraceuticals functional and medical foods

Nutrition

Postharvest storage

Refrigerated and frozen foods

Sensory analysis and consumer sensory analysis research acceptability

Sensory evaluation and organoleptic properties

Sugar syrups and sweeteners